Bright and fruity — a perfect balance of sweet and tangy.

The blueberry lemon poke cake is a stunning warm weather dessert, ideal for summer cookouts, Fourth of July celebrations, garden parties, or any occasion that calls for something fresh and visually beautiful. The bright tartness of lemon cake paired with sweet, jammy blueberry pie filling creates a flavor combination that is both sophisticated and deeply satisfying. Berry blue Jello soaks into every hole, weaving ribbons of fruity sweetness throughout the entire cake, making each slice incredibly moist and bursting with color. It tastes like summer at its absolute peak. Serve it alongside a glass of sparkling lemonade, a light Pinot Grigio, or fresh brewed iced tea. Slice it cold, topped with Cool Whip, fresh blueberries, and a delicate sprinkle of lemon zest for a presentation as gorgeous as it tastes.

Ingredients

• 1 box lemon cake mix
• 1 can (21 oz) blueberry pie filling
• 1 box (3 oz) berry blue Jello
• 1 cup boiling water + 1 cup cold water
• 1 tub Cool Whip
• Fresh blueberries or garnish
• 1 Lemon, zest for garnish

Directions

1. Make cake per box directions.
2. Bake lemon cake in a 9×13 pan.
3. Cool 15 min.
4. Poke holes all over with a fork.
5. Dissolve Jello in boiling water, add cold water, pour over cake.
6. Spread blueberry pie filling over the top.
7. Refrigerate 2–3 hours.
8. Frost with Cool Whip.
9. Garnish with blueberries and lemon zest.

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